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Fettuccini Bolognese
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Terri McKibbon


  • 2 tbsp (30 ml). oil
  • 2 medium onions, chopped
  • 2 cloves garlic, crushed
  • 1 lb (.5 kg). ground beef
  • 8 oz (224 grm). small, sliced, fresh mushrooms
  • 2 tbsp (30 ml). fresh basil, chopped
  • 16 oz (448 grm). can tomatoes with liquid, crushed
  • 1/2 cup (125 ml) tomato paste
  • 1 tbsp (15 ml). chopped fresh oregano
  • 4 cups (950 ml) water
  • 1 lb (.5 kg). dried fettuccine
  • grated parmesan cheese, optional
  • Heat oil in heavy pan, add onion and cook until soft.
  • Add garlic and cook 1 minute.
  • Add meat and cook on high 5 minutes until browned.
  • Add mushrooms, basil, tomatoes, paste, oregano, and water.
  • Bring to a boil, then reduce heat to simmer.
  • Cook uncovered 1 1/2 hours, or until thick.
  • Cook noodles and add sauce.
  • Sprinkle parmasean cheese as garnish (optional).
We enjoy this meal every week.

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